Directions:
- Bring the juice to a simmer in a small saucepan over medium-high heat and reduce by half. Add the cream and cook until reduced enough to coat the back of a spoon, about 8 minutes.
- Heat the butter in a skillet over medium-high heat. Add the mushrooms, thyme, garlic, and sherry and cook, stirring occasionally, until tender and almost dry, about 6 minutes
- Combine the mushrooms with reduced gravy and season with salt and pepper. Reheat, if necessary, and stir in the vinegar. Transfer to a gravy boat and keep warm until serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 142.28 Kcal (596 kJ) | ||
| Calories from fat | 96.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.73g | 17% | |
|---|---|---|---|
| Cholesterol | 32.1mg | 11% | |
| Sodium | 150.29mg | 6% | |
| Potassium | 118.09mg | 3% | |
| Total Carbs | 4.98g | 2% | |
| Sugars | 1.06g | 4% | |
| Dietary Fiber | 1.8g | 7% | |
| Protein | 4.76g | 10% | |
| Vitamin C | 7.2mg | 12% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.6mg | 3% | |
| Calcium | 22.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 122.87 Kcal (514 kJ) | ||
| Calories from fat | 83.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.27g | 17% | |
|---|---|---|---|
| Cholesterol | 27.72mg | 11% | |
| Sodium | 129.79mg | 6% | |
| Potassium | 101.98mg | 3% | |
| Total Carbs | 4.3g | 2% | |
| Sugars | 0.91g | 4% | |
| Dietary Fiber | 1.56g | 7% | |
| Protein | 4.11g | 10% | |
| Vitamin C | 6.3mg | 12% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.5mg | 3% | |
| Calcium | 19.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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